Equipment & Facility

The Q is a permitted shared-use commercial kitchen and commissary. Equipment is shared-use and availability depends on scheduling. Ask about special equipment needs during onboarding.

Zone 1: Main Kitchen – Prep & Cooking

This is the core production area where most operators will spend their booked time. Zone 1 includes multiple prep tables and durable work surfaces for staging ingredients, portioning, and packaging, along with the main ranges/ovens for cooking and baking. Operators can also use refrigerated prep tables for efficient cold holding during assembly and production. Where available, shared mixers and hot-holding / sheet-pan racks support batch workflow, cooling, and staging. As a shared-use facility, equipment availability depends on scheduling and proper reset after each session.

Zone 2: Cold Storage

Zone 2 provides refrigerated and freezer capacity to support safe food handling and smooth production logistics. Operators may use shared refrigerators and freezers for short-term cold holding during a booked session and, where approved, for limited storage between sessions. When storage is assigned, The Q designates specific bins/shelves by operator to keep items organized, labeled, and separated. All stored items must be clearly labeled and placed only in assigned areas, and availability depends on capacity and scheduling needs.

Zone 3: Sinks & Sanitation

Zone 3 is built around food-safety-first operations and includes a dedicated three-compartment sink for wash/rinse/sanitize, along with multiple handwash stations (three separate hand sinks in addition to the restroom sinks) to support proper hygiene throughout production. A dedicated mop sink is available for safe disposal and cleanup between sessions. In areas where heavy cleaning is expected—especially the smoker room—floor drain areas support washdown and help keep the facility clean, compliant, and ready for the next operator.

Zone 4: Smoker Room (Add-on / Scheduled)

Zone 4 is the dedicated smoker room featuring a 10-foot Lang wood-fired smoker and a chargrill, available to tiered operators by schedule and subject to add-on rules. Because these assets produce heavy grease and residue, Zone 4 operates under strict cleaning and reset standards to ensure food safety and to leave the room ready for the next operator. Operators are responsible for providing their own approved fuel—seasoned hardwood for the Lang smoker and approved fuel for the chargrill—and for following posted procedures for safe operation, shutdown, and end-of-session cleanup.

Zone 5: Storage / Staging / Packaging Zones

Zone 5 supports the “logistics” side of production—organizing ingredients, staging finished items, and packaging orders for pickup or delivery. It includes dry storage shelving (assigned where applicable), staging tables for assembling and organizing orders, and a clearly designated packaging zone to keep boxing, labeling, and order prep efficient and separated from active cooking. All items must be kept within assigned areas and labeled as required to maintain a clean, orderly, shared-use environment.

“The Q Provides” vs “Operators Bring”

The Q provides:

Approved sanitizers (chlorine-based) + test strips
House cleaning tools (mops/buckets/brushes)
Standard between-operator reset supplies (as you’ve defined)

Operators bring:

Ingredients, packaging, labels
Specialty smallwares
Fuel for chargrill, seasoned hardwood for smoker
Any special equipment (with prior approval)

Call-to-action

Request a Tour

Request Time (for approved operators)